SPARK BY HILTON DULUTH

2-2A: .03(1)(c)2,3,17The person in charge was not aware of the employee health policy in regards to the reportable health symptoms/illnesses. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Training was provided to the person in charge (employee health policy information).

2-2D: .07(3)(a)Hand soap not provided at the hand sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: The person in charge provided hand soap to the sink during the inspection.

2-2D: .06(2)(o)Plates/utensils stored in the hand sink wash basin at the beginning of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Plates/utensils removed from the sink basin by the person in charge.

15B: .05(3)(h),(i)Sanitizer test strips on site were observed to expired (08/24). Facility must have unexpired test strips for all in use food contact surface sanitizers. Corrective Actions: Provide unexpired test strips by 04/03/2026.

15C: .05(7)(a)2,3Upright freezer observed with a large accumulation of ice build up on shelving racks. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Defrost the unit by 04/03/2026.

6-1A: .04(6)(f)Multiple time/temperature control for safety foods observed cold holding above 41 F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The items were either placed in the freezer to rapidly cool down if out for less than 4 hours or discarded.

2-2A: .03(1)(c)2,3,17The person in charge was not aware of the employee health policy in regards to which symptoms/illnesses must be reported. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Training was provided.

2-2D: .06(2)(o)Four cartons of pasteurized liquid egg mix observed stored in the hand washing sink at the beginning of the inspection. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The person in charge removed the cartons from the sink.